中草药熬制液处理对贮藏期锦橙果实Vc含量的影响

The Effect of Chinese Herbal Medicine on the Vitamin C Content of Jin-cheng Orange in the Course of Storage

本实验以锦橙为试材,采用2,6—二氯苯酚吲哚酚钠滴定法,检测了经不同中草药处理的锦橙果实在贮藏过程中Vc含量的变化.结果表明,中草药处理后锦橙果实Vc含量均呈上升趋势,Vc保存率在中草药单方中以白藓皮处理最高,在复方中以青蒿+白藓皮处理最高,复方优于单方.

Jin - cheng orange fruits soaked with Chinese herbal medicine is the material for studying. The Vitamin C content change of Jin - cheng orange fruits was researched with 2,6 - D titration in the course of storage. The result indicated that the Vitamin C content change of Jin - cheng orange fruits was all raised. The Vitamin C preserve rate of Jin - chertg orange fruits is highest socked with single herbal of Artemisiae Annuae, and so it is highest socked with the mixture herbal of Artemisia Apiacea and Dictamnus dasycarpus. The Vitamin C preserve rate of the mixed herbal is higher than the single herbal.